CN102488169A - Manufacturing method of pickled vegetable - Google Patents
Manufacturing method of pickled vegetable Download PDFInfo
- Publication number
- CN102488169A CN102488169A CN2011104413014A CN201110441301A CN102488169A CN 102488169 A CN102488169 A CN 102488169A CN 2011104413014 A CN2011104413014 A CN 2011104413014A CN 201110441301 A CN201110441301 A CN 201110441301A CN 102488169 A CN102488169 A CN 102488169A
- Authority
- CN
- China
- Prior art keywords
- weight portions
- weight
- cabbage
- pickles
- days
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title abstract description 4
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 20
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 20
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 20
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 238000007654 immersion Methods 0.000 claims abstract 2
- 235000021110 pickles Nutrition 0.000 claims description 28
- 238000002360 preparation method Methods 0.000 claims description 12
- 239000012266 salt solution Substances 0.000 claims description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 8
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 11
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 239000012267 brine Substances 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000021574 pickled cabbage Nutrition 0.000 abstract 1
- 229910052573 porcelain Inorganic materials 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 240000004760 Pimpinella anisum Species 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 3
- 229940085605 saccharin sodium Drugs 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a manufacturing method of a pickled vegetable, comprising the following steps of: 1) taking cabbage, cutting in half, smearing salt which accounts for 10-15% of the weight of the raw material between the surface of the cabbage and blade face, placing into a porcelain cylinder and tightly pressing, covering with a lid, and pickling for 5-10 days; and 2) taking out the pickled cabbage, washing, wringing out water, placing into a batching liquid which accounts for 0.5-1.5 times the weight of the raw material, sealing, immersing at 20-30 DEG C for 10-20 days, and taking out. The immersion liquid is prepared by the following components of: by weight, 100 parts of 3-6% (w/w) brine, 10-20 parts of liquor, 10-15 parts of capsicum, 10-20 parts of white sugar, 10-15 parts of ginger and 1-2 parts of star anise. The method provided by the invention is simple and easy to operate. The pickled vegetable prepared by the method is sour-sweet, tender and crispy, and has efficacy of enhancing appetite and promoting digestion.
Description
Technical field
The present invention relates to a kind of preparation method of food, be specifically related to a kind of preparation method of pickles.
Background technology
Pickles are a kind of fermented foods, generally are to be formed by vegetables and pickling spices, often as the appetizer in family or the restaurant.The preparation method of pickles is a lot; Like publication number is the patent of invention of CN101019631; A kind of making pickles method is disclosed; Step is following: one, select materials: remove shape, color, the underproof major ingredient of outward appearance, take by weighing the major ingredient that accounts for pickles gross weight 58～61% again, wherein major ingredient is rod chilli, capsicum, bright garlic or ground ring; Two, pickle: major ingredient was pickled 2.5～3.5 months with the salt that accounts for major ingredient and salt gross weight 18～22%; Three, will do through the major ingredient salt solution pouring of pickling; Four, clean the major ingredient of handling through step 3 with clear water, and water is drenched dried; Five, under 15～25 ℃ of conditions; With the major ingredient of the batching vacuole that accounts for pickles gross weight 39～42% after step 4 is handled 20～30 days, wherein proportion liquid was water, acetic acid, citric acid, sweetener, saccharin sodium and anticorrisive agent, and wherein water accounts for 29～36.7% of pickles gross weight; Acetic acid accounts for 2.0～3.5% of pickles gross weight; Citric acid accounts for 0.3～1.5% of pickles gross weight, and sweetener accounts for 0.08～0.4% of pickles gross weight, and saccharin sodium accounts for 0.01～0.015% of pickles gross weight; Salt accounts for 0.15～0.2% of pickles gross weight, and anticorrisive agent accounts for 0.015～0.1% of pickles gross weight; Six, the semi-finished product after handling through step 5 are selected, discarded underproof; Seven, packing: will pickle the pickles pack, envelope.Said method is suitable for pickling of rod chilli, capsicum, bright garlic or ground ring, and the pickles that made by said method are sour-sweet taste.Adopt saccharin sodium replacement or honey to reduce production costs in this method, eat for a long time to know from experience and cause certain negative effect the people.
Summary of the invention
The technical problem that the present invention will solve provides a kind of preparation method of pickles, and this method is simple to operation, and it is sour-sweet tender crisp to make pickles by this method, have improve a poor appetite, digestive effect.
The preparation method of pickles of the present invention may further comprise the steps:
1) gets cabbage, half-and-half cut, smear between cabbage surface and blade face, place Porcelain Jar to compress then, pickled after closing the lid 5～10 days with the salt of raw material weight 10～15%;
2) take out cabbage through pickling, clean, wring out in the proportion liquid that water is placed on 0.5～1.5 times of raw material weight, soaked 10～20 days under 20～30 ℃ of conditions the sealing back, takes out, and promptly gets; Described soak is by 3～6% (w/w) salt solution, 100 weight portions, and the ginger of the capsicum of the liquor of 10～20 weight portions, 10～15 weight portions, the white sugar of 10～20 weight portions, 10～15 weight portions and the Chinese anise of 1～2 weight portion are formulated.
In the said method,
In the step 1), the time of pickling is preferably 8～10 days.
Step 2) in, the consumption of proportion liquid is preferably 0.8～1 times of raw material weight.The time of soaking is preferably 15～20 days.
Step 2) in, described proportion liquid is by 3～6% (w/w) salt solution, 100 weight portions, and the ginger of the capsicum of the liquor of 15 weight portions, 12 weight portions, the white sugar of 15 weight portions, 12 weight portions and the Chinese anise of 1.5 weight portions are formulated.
Among the application, the alcoholic strength of said liquor is 35～52 degree.
The method of the invention is simple to operation, and it is sour-sweet tender crisp to make pickles by this method, have improve a poor appetite, digestive effect.
The specific embodiment
With embodiment the present invention is described further below, but the present invention is not limited to these embodiment.
Embodiment 1
1) gets cabbage, half-and-half be cut into four parts, smear between cabbage surface and blade face, place Porcelain Jar to compress then, pickled after closing the lid 8 days with the salt of raw material weight 10%;
2) take out cabbage through pickling, clean, wring out in the proportion liquid that water is placed on 1 times of raw material weight, soaked 15 days under 25 ℃ of conditions the sealing back, takes out, and promptly gets; Described soak is by 4% (w/w) salt solution, 100 weight portions, and 15 weight portion alcoholic strengths are that the Chinese anise of ginger and 1.5 weight portions of white sugar, 12 weight portions of capsicum, 15 weight portions of liquor, 12 weight portions of 40 degree is formulated.
Embodiment 2
1) gets cabbage, half-and-half be cut into four parts, smear between cabbage surface and blade face, place Porcelain Jar to compress then, pickled after closing the lid 5 days with the salt of raw material weight 12%;
2) take out cabbage through pickling, clean, wring out in the proportion liquid that water is placed on 1.5 times of raw material weights, soaked 20 days under 30 ℃ of conditions the sealing back, takes out, and promptly gets; (w/w salt solution 100 weight portions, 20 weight portion alcoholic strengths are that the Chinese anise of ginger and 1 weight portion of white sugar, 15 weight portions of capsicum, 20 weight portions of liquor, 10 weight portions of 50 degree is formulated to described soak by 5%.
Embodiment 3
1) gets cabbage, half-and-half cut, smear between cabbage surface and blade face, place Porcelain Jar to compress then, pickled after closing the lid 10 days with the salt of raw material weight 15%;
2) take out cabbage through pickling, clean, wring out in the proportion liquid that water is placed on 0.8 times of raw material weight, soaked 15 days under 20 ℃ of conditions the sealing back, takes out, and promptly gets; Described soak is by 6% (w/w) salt solution, 100 weight portions, and 20 weight portion alcoholic strengths are that the Chinese anise of ginger and 2 weight portions of white sugar, 15 weight portions of capsicum, 10 weight portions of liquor, 15 weight portions of 35 degree is formulated.
Embodiment 4
1) gets cabbage, half-and-half be cut into four parts, smear between cabbage surface and blade face, place Porcelain Jar to compress then, pickled after closing the lid 6 days with the salt of raw material weight 12%;
2) take out cabbage through pickling, clean, wring out in the proportion liquid that water is placed on 0.5 times of raw material weight, soaked 10 days under 30 ℃ of conditions the sealing back, takes out, and promptly gets; Described soak is by 3% (w/w) salt solution, 100 weight portions, and 10 weight portion alcoholic strengths are that the Chinese anise of ginger and 1 amount part of white sugar, 10 weight portions of capsicum, 18 weight portions of liquor, 15 weight portions of 45 degree is formulated.
Claims (6)
1. the preparation method of pickles is characterized in that may further comprise the steps:
1) gets cabbage, half-and-half cut, smear between cabbage surface and blade face, place Porcelain Jar to compress then, pickled after closing the lid 5～10 days with the salt of raw material weight 10～15%;
2) take out cabbage through pickling, clean, wring out in the proportion liquid that water is placed on 0.5～1.5 times of raw material weight, soaked 10～20 days under 20～30 ℃ of conditions the sealing back, takes out, and promptly gets; Described soak is by 3～6% (w/w) salt solution, 100 weight portions, and the ginger of the capsicum of the liquor of 10～20 weight portions, 10～15 weight portions, the white sugar of 10～20 weight portions, 10～15 weight portions and the Chinese anise of 1～2 weight portion are formulated.
2. the preparation method of pickles according to claim 1, it is characterized in that: in the step 1), the time of pickling is 8～10 days.
3. the preparation method of pickles according to claim 1 is characterized in that: step 2) in, the consumption of proportion liquid is 0.8～1 times of raw material weight.
4. the preparation method of pickles according to claim 1 is characterized in that: step 2) in, the time of immersion is 15～20 days.
5. the preparation method of pickles according to claim 1; It is characterized in that: step 2) in; Described proportion liquid is by 3～6% (w/w) salt solution, 100 weight portions, and the ginger of the capsicum of the liquor of 15 weight portions, 12 weight portions, the white sugar of 15 weight portions, 12 weight portions and the Chinese anise of 1.5 weight portions are formulated.
6. according to the preparation method of each described pickles in the claim 1～5, it is characterized in that: step 2) in, the alcoholic strength of said liquor is 35～52 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104413014A CN102488169A (en) | 2011-12-26 | 2011-12-26 | Manufacturing method of pickled vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104413014A CN102488169A (en) | 2011-12-26 | 2011-12-26 | Manufacturing method of pickled vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102488169A true CN102488169A (en) | 2012-06-13 |
Family
ID=46180087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104413014A Pending CN102488169A (en) | 2011-12-26 | 2011-12-26 | Manufacturing method of pickled vegetable |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102488169A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039913A (en) * | 2012-12-26 | 2013-04-17 | 南宁市齐旺食品厂 | Pickle pickling method |
| CN103355622A (en) * | 2013-06-21 | 2013-10-23 | 杜斌 | Accurate pickling method |
| CN104323184A (en) * | 2014-11-27 | 2015-02-04 | 南宁市绿宝食品有限公司 | Cabbage curing food and curing method thereof |
| CN109965245A (en) * | 2019-05-21 | 2019-07-05 | 长春市朱老六食品股份有限公司 | For processing the maceration extract of sauerkraut and using the sauerkraut processing method of the maceration extract |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1191685A (en) * | 1998-03-04 | 1998-09-02 | 郑太灿 | Low-salt nutritious pickles and its preparation |
| CN1222311A (en) * | 1998-01-09 | 1999-07-14 | 王立虹 | Health pickles series |
| CN1692814A (en) * | 2004-05-09 | 2005-11-09 | 赵广禄 | Method for making pickled vegetables with crisp, and tasty and refreshing |
| CN101455313A (en) * | 2007-12-11 | 2009-06-17 | 上海市延安中学 | Pickle preserving method |
-
2011
- 2011-12-26 CN CN2011104413014A patent/CN102488169A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222311A (en) * | 1998-01-09 | 1999-07-14 | 王立虹 | Health pickles series |
| CN1191685A (en) * | 1998-03-04 | 1998-09-02 | 郑太灿 | Low-salt nutritious pickles and its preparation |
| CN1692814A (en) * | 2004-05-09 | 2005-11-09 | 赵广禄 | Method for making pickled vegetables with crisp, and tasty and refreshing |
| CN101455313A (en) * | 2007-12-11 | 2009-06-17 | 上海市延安中学 | Pickle preserving method |
Non-Patent Citations (1)
| Title |
|---|
| 疆天: "泡菜的制法", 《职业教育研究》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039913A (en) * | 2012-12-26 | 2013-04-17 | 南宁市齐旺食品厂 | Pickle pickling method |
| CN103355622A (en) * | 2013-06-21 | 2013-10-23 | 杜斌 | Accurate pickling method |
| CN103355622B (en) * | 2013-06-21 | 2016-06-29 | 杜斌 | Accurate Pickles method |
| CN104323184A (en) * | 2014-11-27 | 2015-02-04 | 南宁市绿宝食品有限公司 | Cabbage curing food and curing method thereof |
| CN109965245A (en) * | 2019-05-21 | 2019-07-05 | 长春市朱老六食品股份有限公司 | For processing the maceration extract of sauerkraut and using the sauerkraut processing method of the maceration extract |
| CN109965245B (en) * | 2019-05-21 | 2022-02-01 | 长春市朱老六食品股份有限公司 | Steeping fluid for processing pickled Chinese cabbage and pickled Chinese cabbage processing method adopting steeping fluid |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102273653B (en) | Method for preparing low-salt mushy core salted eggs | |
| CN105410797A (en) | Making method of acid pickled peppers | |
| CN101518317A (en) | Fresh crisp vegetable production technique | |
| CN102771828B (en) | Fish maw with pickled pepper and preparation method thereof | |
| CN102488169A (en) | Manufacturing method of pickled vegetable | |
| CN107259302A (en) | The processing method of lower temperature vacuum frying little yellow croaker and fried little yellow croaker | |
| CN104431908A (en) | Method for processing pickled ginger | |
| CN103610139A (en) | Instant laver roll and processing method thereof | |
| CN102934780A (en) | Making method of bamboo shoots pickled in soy sauce | |
| CN103120292A (en) | Making method of sauced ginger slices | |
| CN103689492A (en) | Pickled vegetable production method | |
| CN103461917A (en) | Making method of pickled mustard root | |
| CN102972720A (en) | Preparation method of chili sauce bamboo shoot | |
| CN103989147B (en) | A kind of clam garlic powder and chilli paste and preparation method thereof | |
| CN102224918A (en) | Preparation method of salted product of fresh vegetable | |
| CN101744201A (en) | Brined tender pink ginger convenience food and preparation method | |
| CN104432219A (en) | Production method of pickled fish with turnip strips | |
| CN102038214A (en) | Method for pickling five-spice salted eggs in batches | |
| CN106858480A (en) | A kind of method for salting of leaf mustard | |
| CN103750222A (en) | Spicy cucumber with fermented flour sauce | |
| CN105495482A (en) | Pickled chili seasoning and preparation method thereof | |
| CN103652743A (en) | Globefish pickled vegetables | |
| CN105285768A (en) | Malt beer sashimi capable of nourishing lungs and preparation method of malt beer sashimi | |
| CN110915890A (en) | Preparation method of sliced mushroom can | |
| CN102283356B (en) | Processing method for novel raisins |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120613 |